OATMEAL FOR BREAKFAST OR TOAST BREAD? COMBINE THEM!
Bake this yummy, nutrient-rich bread. Oatmeal is one of my favorite warm breakfasts and it gives me that full feeling all morning. However, some days I just want the comfort of carbohydrates in the form of toasted bread with butter and jam. In this post, I share one of my absolute favorite multi-grain breads: How To Bake Oatmeal Sourdough Bread. Want to learn? Read on!
A four grain, sourdough bread with hearty and healthy oatmeal and rye
This Oatmeal sourdough bread recipe uses rye flour sourdough starter, whole wheat flour, and heart healthy oatmeal. My sourdough starter is natural yeast developed by fermenting rye flour. This creates healthy probiotics, such as lactobacillus, which assist in keeping our gut healthy. Need a sourdough starter? Check out this post: Cultivate a Sourdough Starter.
I highly suggest you use high quality organic rye flour and oats – I buy mine at an organic bulk foods store or online – links below.
Bob’s Red Mill organic dark rye flour delivers delicious and consistently reliable quality. Highly recommend it.
Once again, you will not go wrong with Bob’s Red Mill products, for this recipe I recommend thick rolled organic oats.
I always use organic bread flour, unbleached, never any chemical additives. King Arthur is a great source for reliable quality.
Why Use Organic Rye & Oats in this Oatmeal Sourdough Bread?
3 Reasons:
Number 1: Flavor! Rye is commonly used in Northern Europe in 100% rye breads, such as the German Westphalian dark rye bread, which has a rich chocolate color and deep flavor.
Number 2: Rye flour has health properties that are not found in white or whole wheat flours, such as a higher protein content of 15% compared to 7.5%-14% in typical white or whole wheat flours.
Number 3: I add oats to this sourdough bread. Oats, have a 17% protein content, which helps the body feel full longer. This bread has 3.5 grams of protein per slice.
Water is Key to Hydrating the Oats!
The addition of rye sourdough and oatmeal gives this bread a rich and dense flavor. It does need high hydration. Meaning it has a 78% water to flour ratio to ensure the oats are fully hydrated.
A Few Pointers on Baking this Bread
I personally like to use a banneton and a ceramic cloche or Dutch oven for baking my artisan breads. It depends on the size and shape I am after in the final loaf. For an example, here I recommend my favorite shape, a ceramic cloche that is long and oval. The vaulted lid helps the bread rise to it’s fullest possible volume giving it a nice crown. It’s best to use a 13″ banneton to proof the bread before baking in the long cloche.
A banneton is a great piece of bread baking kit for your kitchen, with this deal, you get two!
I love, love, love this Superstone baker. This oatmeal bread was baked in it. Always perfect.
If you do not have a bench scraper, just buy one! You will not regret it as it is best used for dividing dough and for cleaning up dough residue off countertops.
Pairing this Bread – Dinner or Breakfast
I like to pair this Oatmeal Sourdough Bread with a light dinner such as a chicken caesar salad in summer or a vegetable soup like butternut squash in winter. Any leftovers don’t go to waste as it is perfect for breakfast the following day. Just toast and put a smear of butter plus your favorite fruit jam. This bread freezes well, so cut into slices, freeze and toast on those days when you are in short supply of fresh bread.
Sharing is Caring
Oatmeal Sourdough Bread
Equipment
- 4 Liter food container (or bowl)
- Cover for container (or plastic wrap)
- Digital Metric Scale
- Bowl scraper
- Banneton (or other proofing dish if using)
- Dutch Oven (or Sheet Pan to bake)
Ingredients
- 90 grams Rye Sourdough Starter
- 315 grams Warm Water baker’s percentage: 78% hydration
- 45 grams Thick Rolled Oats
- 90 grams Whole Wheat Flour
- 270 grams White Bread Flour strong white flour at least 14% protein
- 11 grams Sea Salt
Instructions
Mixing
- Using a digital scale set to metric, measure 90 g rye sourdough starter into a minimum 4 liter food grade container or large bowl. (In photos, I use a 6 L Rubbermaid food bin with lid).
- Using a scale, measure 315 g warm (not hot) water. Add water to starter. Mix well to break up the starter and create a milky slurry.
- Using a scale, measure 45 g of thick rolled oats. Add to slurry and mix to combine.
- Using a scale, measure 90 g whole wheat flour.
- Using a scale measure 270 g bread flour and mix together with whole wheat flour.
- Mix flours together with slurry/oatmeal until there are no dry bits remaining.
- Cover container tightly, set aside, rest for 30-35 minutes so flour will autolyze.
- Using a scale, measure 11 grams of sea salt. Sprinkle sea salt over the autolyzed flour and water mixture.
- Grab outside of the dough and pull towards center about 4-6 times to cover the salt.
- Cut through the mixture three times by squeezing two fingertips together (like you are forming the “okay” symbol). Next, grab a small portion of dough from one side and pull dough up, then fold the dough down over itself 4- 6 times. Be careful not to pull too much as dough will tear. Rotate the container a quarter turn and repeat. Do this a total of four times. After the final fold flip the dough over so folds are tucked below dough mass.
- Replace the cover and allow dough mixture to rest for 10 minutes.
Folding
- This recipe requires five folds over the next 2-3 hours. After the 10 minute rest, perform the first fold.
- Remove cover. Pull a small portion of dough from the outside of the dough mixture and stretch dough up (being careful not to tear it) and fold it down over itself. Do this a total of eight times while turning the container clockwise (no cutting this time). After the final fold, turn the dough over in the container so folds are tucked below the dough mass.Hint: When pulling and stretching, be careful not to tear the dough. It will not stretch very far during the first fold, but do not worry, you will do this four more times, each time the dough will stretch further. This process produces a loose round that tightens with each additional fold.
- Replace cover and allow dough to relax 30 minutes.
- Remove cover. The dough will have relaxed. Perform the second fold. Pull a small portion of dough from the outside of the dough mixture and stretch dough up (being careful not to tear it) and fold it down over itself. Do this 6-8 times while turning the container clockwise after each stretch and fold. After the final fold, turn the dough over in the container so folds are tucked under creating a round shape. Repeat this process three more times at 30 minute intervals. You will see some bubbles begin to form in the dough.
Bulk Fermentation (First Rise)
- After the fifth fold, cover the dough, allow it to complete the bulk fermentation in a warm place. Be patient! This will take between 4-8 hours depending on the temperature where dough rests. Dough must double in size before moving on to the next step.Hint: Using a clear container allows you to easily see the progression of the rise. After the fifth fold, mark the container at the point where the doubled bread will rise; I use either a marker or an elastic around the container to indicate this point.Hint: Yeast needs a warm place to multiply and perform its magic. If you have a cold kitchen (below 68 degrees) or are using air conditioning in summer, you may need to create a warm environment. If dough is not rising, move it to a warm location, in an oven with the light on is an option.
Shaping
- When dough has doubled in size it will be lofty with good structure, bubbles on top and inside. Flour a work surface.
- Prepare the banneton (if using) with 1-2 Tablespoons extra of rolled oats. Set aside.Hint: If you do not have a banneton (which are costly and not required), simply use a colander or other bowl lined with a very generously floured, clean, linen kitchen towel.
- Turn dough out carefully onto a floured work surface so as not to lose too much of the gas structure. Use the bowl scraper to coax the sticky dough out of the container.
- Pull each of the four corners of the dough towards the center.
- Flip the dough so the folds are now on the bottom and you have a very loose shape.
- Curve fingers around the rear of the loose shape and drag the dough towards you on the work surface to produce a baton shape. Gently pick the dough up, turn in around, and place it further away from you again. Tuck loose ends back under on the left and right to keep a uniform shape. Repeat the drag and tuck four times or as many times as it takes to create a tight baton ball.Hint: You will need a little friction to drag the dough ball to tighten it into the desired shape. I am using a baton shape for this dough. You can just as easily make this into a round. If there is no friction, clear the work surface of the majority of flour and try again.
- Once you have a tight shape, flour the top of the dough. Pick it up by gently by sliding cupped hands under either side of the shape.
- Gently lay it into the banneton. Cover the banneton with plastic wrap, a plastic bag, or a linen towel.
Proofing (Second Rise)
- Set the banneton in a warm place to proof. Allow the dough ball to rise until it has relaxed and doubled in size. This may take 30 minutes to 2 hours, depending on the room temperature.
Baking
- Approximately 45 minutes prior to the second rise being complete, place your Dutch oven onto the middle rack of your oven. Set oven temp to 475 F degrees. Set timer for 45 minutes. For this recipe, I used a clay oven baker. Regardless, it is preheated with the lid on just like a dutch oven.
- When timer buzzes, check if your dough has doubled and is ready to be baked.Hint: To check if your dough has risen enough, you can perform the poke test. Poke the dough with a floured finger. If the indent springs back quickly, it is not yet ready to be baked. Allow it to continue to rise. If the indent springs back slowly, it is ready to be baked. If the indent does not spring back at all, it is over-proofed.
- Pull preheated Dutch oven from the oven and place on a heat resistant surface. Caution! It will be very hot. Remove and set the lid aside.Hint: Leave your oven mitt over the lid so you do not accidentally grab it with bear hands when picking up the lid again. Yes! This is experience talking. 😉
- Uncover the dough. Reach your fingers under the formed dough to gently loosen its grip on the Banneton or dish towel. Slightly tip the banneton sideways allowing the dough ball to gently flip upside down into the preheated pan (resulting in the previously folded side facing up). Cover the pan with the lid and return to the oven.Hint: You are able to place the dough directly into the oven without cutting a fancy pattern onto the top of the loaf. The steam will find it’s way out and produce a lovely crown. However, if you want to unleash your inner artist, you can create a pattern by slicing the top of the loaf with a sharp knife or lame after flipping it into the hot Dutch oven giving the steam an escape hatch.
- Bake at 475 F degrees for 30 minutes. After 30 minutes, remove the lid from the Dutch oven. Bake at 475 degrees for an additional 10-15 minutes.
- Hint: The darker the outside caramelization is on the crust, the more flavor your bread will have. I personally like to bake it to a very rich dark brown.
- Remove the Dutch oven and set on a heat proof surface.
Cooling
- Immediately remove the bread from the Dutch oven after baking has finished. Set bread on a cooling rack to allow air flow around the bread.
- Listen to the symphony of crackling as the crust begins to cool.
- Allow to cool at least 15 minutes, preferably 30 minutes, before slicing.
- Hint: I know it’s hard to wait for that yummy first piece! However, the crumb needs time to cool so it does not get crushed when you try to cut the bread.
Storing
- If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
- Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
- After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.
Notes
- This recipe has a high hydration content compared to most – it is 78% to allow the rolled oats to hydrate properly.
- I used thick rolled oats for my recipe.
- The high hydration content makes for a somewhat slack dough to start with, but do not worry, as the oats absorb the extra liquid, the dough will tighten.
- I baked this recipe using a Dutch Oven but I have also baked it on a sheet pan. It comes out nicely both ways. If using a sheet pan, skip proofing the dough in a banneton, instead proof directly on a sheet pan lined with parchment. After it is proofed and ready for the oven, cut several slits into the dough top, spray it lightly with water, sprinkle with 1-2 T of rolled oats, spray oats with water, and then place directly to the preheated oven.
I came across your site wanting to learn more and you did not disappoint. Keep up the terrific work, and just so you know, I have bookmarked your page to stay in the loop of your future posts. Have a wonderful day!
I would love to try this but don’t have a rye starter. Mine is mostly whole wheat. Will that make a difference?
Hi Lesley – Yes, you can make it with your whole wheat starter. However, it is easy to convert your whole wheat starter into a rye starter. Just use a clean jar, a tablespoon of your whole wheat starter and feed it with rye and water mix. Before you know it you will have converted the whole wheat into rye! Thanks for stopping by!
I just leaned how to make sourdough start and this recipe looks so good! Definitely going to try it.
Fantastic Greg! Having a starter is half the battle to achieving great bread. Check out my article on 12 Steps to Great Bread.
I love baking bread and the way my house smells while it is baking. This recipe looks so good and the bread looks delicious!
Hello Gina – Thanks for visiting. Bread definitely fills the house with good smells and vibes!
It seems like a complex process, but the result must be absolutely delicious. I make my bread in a bread maker, but I like to experiment with different flours. Rye is one of them and apparently one of the healthiest types of flour that has not been changed much since it was first used in ancient times. The oatmeal is a good idea, also; I normally use a mix of seeds, but I’ll try flakes for the next bread. I appreciate the effort and the passion you put in baking bread!
Hi Michael – I did not know that fact about rye flour being one of the oldest grains. I like that it gives bread an earthy flavor and the oatmeal adds fiber, so really good for you. Thank you for recognizing the effort and passion I put in to my breads and blog. Happy baking!
I love baking bread but I haven’t made a sourdough starter yet. I need to get that going , so I can try this out. Thank you!
Hi Alyssa – I recommend trying my instructions for sourdough starter to get yours going!
Well, now I need a rye sourdough starter because this bread looks really good! I love your step by step instructions too, so nice to have.
Hi Emily! You can use my instructions for sourdough starter. It will help you get your rye starter going!
That is on e beautiful loaf of bread! I will need to give this a try!
Thank you, Sue. I baked it in a clay baker which always produces the best looking breads! Find it on my Recommended Products page.
That bread looks delicious! Love oats, will definitely give it a shot! Thanks for sharing.
Hi Eva, so glad you are going to give it a go.
If you do not have a sourdough starter, I recommend trying my easy bread recipe (see the notes section for oatmeal variation) at https://breadbakes.com/no-knead-easy-whole-wheat-rustic-bread/
this is yet another fantastic bread recipe!
I am always amazed by the detailed explanation with which you write these recipes.
thank you very much for sharing!
Hi, Hari! I try to make bread baking easy for all with detailed instructions to reduce the intimidation of making great bread at home, thanks for noticing!